Lip-Puckering Key Lime Bars

KL1Key lime is one ingredient that I have never worked with. When I was grocery shopping last weekend I stumbled upon a huge display of key limes and I squealed. The produce guy looked at me like I was crazy but I immediately grabbed a bag and started thinking about what I would make.KL6

Key lime pie and key lime cheesecake are two of my most favorite desserts. I am just not crazy about super sweet and rich desserts; I’ll indulge once in a while. But key lime anything? I am always, always here for. The fragrance, the flavor, the tartness, the tingle in the back of my jaw? My favorite!

The taste of the creamy filling instantly makes me smile. I can’t wait to play with key lime more over this summer.

Be warned: this recipe is not for the faint of heart. If you don’t like sour things, if you’re afraid of a little puckering- use less lime juice or add a whipped cream topping too, but this recipe is for champs.

 

 

Ingredients:

 

For the crust:

  • 1 (heaping) cup of finely ground graham crackers
  • 6 tbsp melted unsalted butter

For the filling:

  • 3 egg yolks
  • 1 tbsp of key lime zest
  • 2/3 cups of freshly squeeze key lime juice
  • 14 oz can of sweetened condensed milk
  • Reserve one key lime for garnish (either zest or thinly slice)

 

Directions:

  1. Preheat oven to 350
  2. In the microwave or on the stove, melt your butter.
  3. In a food processor, pulse the graham crackers into a fine crumb.KL3
  4. Slowly add the melted butter. The graham crackers will resemble wet sand.
  5. Spray your baking dish with cooking spray.
  6.  Line your baking dish.(I recommend an 8 x 8 or the next size up, which is what I used) with parchment paper (I did not and I had a helluva time removing my bars despite using cooking spray. I did that so you won’t have to go through that.)
  7. Spread your ground crackers into the dish and press down to make an even layer with your fingers.KL5
  8. Bake for about 10 minutes, the crust will be fragrant.
  9. Carefully remove from the oven (leave the oven on) and allow it to cool on a baking rack.
  10. While the crust is baking, zest your key limes and juice them (strain seeds).KL6KL7KL8
  11. Separate the yolks from the whites.KL9KL10
  12. In the bowl of a mixer, add the yolk and the lime zest.
  13. Using your whisk attachment, mix the yolk and zest on high until it thickens (at least 5 minutes)
  14. Reduce the speed, and in a steady stream, slowly add the condensed milk.
  15. Raise the speed back up to high until the mixture thickens.
  16. Once thickened, reduce speed, add the lime juice and mix until it is combined.
  17. Spread the filling over the cooled crust.KL11
  18. Bake for about 15 minutes (it should be set, but it should not brown).
  19. Halfway through rotate the dish. (Again it should not brown.)
  20. Remove from oven and place on baking rack, allow to cool thoroughly.KL12
  21. Chill for at least 4 hours, or overnight to allow them to fully set and firm up.

 

Optional:

  • Whip ¼ c and 1-2 tsp of confectioners sugar heavy cream in the bowl of your stand mixer on high until stiff peaks form and top your bars with whipped cream.
  • Garnish with lime zest or thin slices of lime

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© 2017 by Alexa Mason. All Rights Reserved

Grown Up Double Chocolate Brownies

Listen, these ain’t Betty Crocker’s brownies.

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These are sinfully indulgent. Butter, cocoa powder and dark chocolate chips throughout. Chocolate is absolutely the star of this recipe. The brownies are moist, gooey, not super sweet. You can also taste little flecks of salt.  I’m telling you, these are very grown brownies.

Add more or less chocolate morsels. Top with nuts. Go crazy! (But honestly, they are so f*cking good, they can stand alone.)

 

Ingredients:

1 Cup (2 sticks) unsalted butter

2 cups of granulated sugar

1 ¼ cups of cocoa powder

1 tsp coarse salt

1 tsp baking powder

1 tbsp vanilla extract

4 eggs

1 ½ cup of flour

1-2 cups of Hershey’s Special Dark Chocolate Chips

 

  1. Preheat oven to 350 degrees
  2. Lightly grease a 9×13 or 11×7 baking pan (with butter, shortening, baking cooking spray)
  3. In a sauce pan, melt your butter over low heat and then add sugarbrownies
  4. Stir very carefully and cook for about 2 minutes. (do not skip this step)
  5. Pour this mixture into the bowl for your mixer
  6. Carefully beat in your salt, cocoa powder, vanilla and eggs one at a time
  7. Mix until well combined
  8. On low, add your flour.
  9. Using a spatula fold in the chocolate morsels.brownies3
  10. Spread batter into the baking pan (the batter will be thick, this is okay!)
  11. Carefully smooth the top of your batterbrownies4
  12. Bake for up to 30 minutes; start checking for doneness around 20 minutes
  13. Cool on a baking rackbrownies4 copy

 

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Adapted from King Arthur Flour

Toasted Sesame Quinoa

A fun twist on a simple and versatile grain.

 

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Ingredients:

1 cup of quinoa

1-2 tsp of sesame seeds

1 tbsp olive oil

1/2 tbsp sesame oil

1/2 tbsp of sesame oil (reserved)

2 cups of low sodium chicken broth

 

  1. Over medium heat, add olive oil and sesame oil to a sauce pan.
  2. Add garlic and stir.quin2
  3. Add the quinoa and sesame seeds.quin3
  4. Toast and stir frequently for about 4-5 minutes.
  5. It will become highly fragrant.
  6. Add chicken stockquin4
  7. Bring to a rapid boil.
  8. Stir and reduce to a simmer.quin5
  9. Cook for about 15 minutes (or until the broth is fully absorbed).
  10. Add remaining sesame oil and stir.
  11. Fluff quinoa with a fork.
  12. Top with sesame seeds.quin6quin7quin8

 

 

© 2017 by Alexa Mason. All Rights Reserved

The Only Crispy Oven-Baked Wings Recipe You’ll Ever Need

 

The people who know me best know that I have a “thing” about chicken with bones. My partner likes to credit himself with “changing my life” [emoji eyeroll]. Truthfully, he did expose me to the greatness that is the Popeye’s fried chicken breast. The truth is, I still adamantly refused to eat wings when out with friends. They’re just never crispy enough for me. The worst thing in the world is a plate of wings that look and smell delicious and then…..chewy, gummy skin. Wing. Ruined.

 

Several years ago he requested that I make him wings. As a person who didn’t eat wings, at the time, it was quite a challenge. I was grossed out every step of the way. I just tossed them in the oven and then threw some sauce on them. Quite shameful, really. Fast forward a few years, I decided to play around with this whole wing-thing again.

 

This time, I had a bit more cooking experience under my belt and the following recipe is the recipe that you never knew you needed. These are the easiest, crispiest wings you’ve ever had without added oil or frying! The secret? PARBOILING!

 

I have never attempted this recipe with “party wings” or frozen wingettes. I simply buy a family pack of wings and cut them into flats and drums. It’s a little added labor but it’s worth it (and it’s cheaper, to be honest).

 

This recipe works for a few wings or a helluva lot of wings. Just watch the clock!

 

Ingredients:

Chicken wings

Salt

Water

 

(Seriously. Dassit!)

 

Preheat your oven to 450 degrees.

Cut your chicken into wings and flatssw1

You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.

Boil the chicken for 8-10 minutes.

Drain thoroughly.

Pat dry with paper towel.sw2

Place the chicken pieces directly onto a cookie sheet (no added oil, no foil)***sw3

Bake for about 30 minutes.

The wings will begin to turn golden brown.sw4

Flip the wings and bake for an additional 5-10 minutes.

 

Voila. They’re done.

 

At this point, you can toss them in your favorite sauce. Tonight, we had ginger lime sticky wings. Or you can eat them as is, but believe me, these are the perfect vehicle for some yummy sauces.

***If you’re going to eat these without a sauce, season them well with your favorite blend of herbs and spices before putting on the cookie sheet.

 

© 2017 by Alexa Mason. All Rights Reserved

Crispy Ginger Lime Sticky Wings

Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.

 

This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.

 

 

Ingredients:

 

For the chicken:

Chicken wings

Water

 

For the sauce:

¼ cup soy Sauce

2 tbsp of oyster sauce

2 tsp sambal oelek

3 cloves of garlic, grated

Thumb of ginger (about 1.5”) grated

3-4 tbsp of light brown sugar

juice and zest of one lime, a pinch of zest reserved

 

For the chicken:

 

  1. Using kitchen shears, cut your wings into flats and drumssw1
  2. Preheat your oven to 450 degrees.
  3. You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
  4. Boil the chicken for 8-10 minutes.
  5. Drain thoroughly.
  6. Pat dry with paper towel.sw2
  7. Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).sw3
  8. Bake for about 30 minutes.
  9. While your chicken is in the oven, start your sauce.sauce1
    • Grate the garlic and the ginger
    • In a sauce pan, over medium heat, add all of the ingredients and stir.
    • Bring to a boil and reduce to a simmer.
    • Keep an eye, the sauce will bubble and start to reduce.
    • Taste and adjust as you see fit.
    • When it’s perfect, remove from the heat.
  10. The wings will begin to turn golden brown.sw4
  11. Flip the wings and bake for an additional 5-10 minutes.
  12. Toss the wings in the sauce.sw6
  13. Sprinkle reserved lime zest over sauced chicken.

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One word. BOOM!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

The Most Perfect Carrot Cake Cupcakes Ever!

My baby is turning six tomorrow. I couldn’t figure out what kind of cupcakes to make him. My mama (his grandma) suggested carrot cake. I thought it would be a challenge, as I’ve never made carrot cake before, but I decided that it sounded fun enough. We took a family trip to the market and I set off to work.

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Each step of the way I was unsure of how good they would turn out. And then…..I gave them the final product. Everyone said they are the perfect carrot cake cupcake. I’m taking them at their word. You let me know you what you think. Also, wish my big boy a happy 6th birthday!

 

Ingredients:

1 cup flour

¾ cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon clove

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

2 cups grated carrots (14-16 oz)

⅔ cup oil

2 eggs, beaten

½ tsp vanilla extract

 

Cream cheese buttercream:

8 oz cream cheese (room temp)

8 tbsp butter (room temp)

4 cups powdered sugar

2 tsp vanilla extract

 

Preheat your oven to 350 degrees.

In a large bowl or your stand mixer, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.

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In a separate bowl, combine the grated carrots and the oil. (Tip: grate your carrots in your food processor to save time).cc1cc2

Slowly add the carrot and oil mixture until just mixed.

Slowly add the beaten eggs until just mixed. Try not to over mix the batter.

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Place your liners into your muffin tin or grease your tin.

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Fill each groove to about 2/3 of the way.cc5

Bake for about 12 minutes or until the tops are golden brown and they spring back when you press them.

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Allow your cupcakes to cool.

 

While they cool, make your buttercream.

 

Whip your butter, cream cheese and vanilla together.cc8

Slowly add your powdered sugar one cup at a time (mixer on low).

Once all of the sugar is added and you’ve scraped down the sides, turn the mixer on med-high and whip for 1-2 minutes.

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Transfer the buttercream to a ziplock bag or a piping bag (or whatever you use) and ice the cupcakes.

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If you’re feeling fancy, garnish with thinly shaven carrots.

 

© 2017 by Alexa Mason. All Rights Reserved

Chicken Parm Burgers with Homemade Brioche-Roasted Garlic Buns

Scrolling the Book of Face and a friend of mine shared one of those Not-to-be-named Food Videos. I swear, either I’m repulsed, confused or just….left hanging. This recipe video had so much promise but where they could have really amped up the flavor, they fell flat. I told my friend, I am re-doing this recipe and it is happening SOON.

 

And boy, did I.

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For over a week, I thought about this. Where can I up the flavor? How can I make this not boring?

Well, for one, I made my own brioche buns. This isn’t absolutely necessary but if you do it? You will not regret it. These buns are so intoxicating without any help. Just fresh out the oven and all you taste is yummy, buttery, soft, crispy heaven. So, allow me to channel Ina Garten- you do not need freshly baked brioche buns, you can use store bought. [insert judgement and friendly smile].cpb7cpb8

I actually just used this recipe from one of my favorite yeast brands. It’s a plan ahead recipe, though there are “lighter” recipes out there that allow you to bake within a couple of hours if you do your Googles. However, because of the way these buns came on? I will dedicate the time to get this result over and over again.

Major note: if you are going to make this recipe with homemade buns, allow yourself time! You need to start the buns either very, very early the morning before dinner or start them the previous night. You need to allow time for the dough to properly rise.

Now, this Video Recipe missed another prime opportunity to step the recipe up. Why put a chicken parm burger on a plain bun? Why not make it garlic bread? I took it a step further and roasted garlic to add to the buttery-herby mixture that topped the buns. Listen, Linda. Honey…Listen. Y-E-S! Brilliant, if I do say so myself. So, boom, right there. Two ways to boost the flavor.

So…. I must admit that I also ground my own meat. Wait, don’t go. This time I just opted for a food processor! Easy-peasy! I ditched the chicken skin, I deboned about 8 chicken thighs and had my sous-chef, Mason, pulse the meat until it was smooth. Any left over carcass? Freeze it in a freezer bag and toss it in your soup! Or use it to make a broth! Waste not, want not!cpb2

In my experience, chicken burgers are not known for tremendous texture. I wanted to focus on a moderate fat content and boosting flavor. When you grind your own meat, not only is it usually cheaper but you control what parts are used and how much fat. Ground chicken is known for being lean, AKA easy to dry out. These burgers were super moist, super flavorful and super easy. If you are not willing to grind your own meat, this I will not judge you for. I promise. Half the time I grind meat because I forgot to buy ground meat from the store. Other times, most of the time, it’s because it is truly cheaper.

With that said, aside from the buns, it’s a very straight forward recipe. A good one for eager, little hands to help with too!


Ingredients:

Burger (yields 6 decent sized burgers):

8 chicken thighs, deboned and cut into 2” pieces and ground until smooth

1 tbsp panko bread crumbs

2 tbsp of cheese (parm, romano, asiago- whatever you have)

1 tsp kosher salt

½ tsp black pepper

½ tbsp granulated garlic (more to taste)

tsp Italian seasoning

pinch crushed red peppers

2 cups of tomato sauce (your favorite kind or season up some canned crushed tomatoes)

6 slices of mozzarella

Garlic Bread Buns:

6 brioche buns

½ stick of unsalted butter

pinch of kosher salt

3-4 cloves of roasted garlic

dash of granulated garlic

½ tsp of Italian seasoning


  1. Put garlic cloves in foil with a splash of olive oil and salt and pepper. Seal and bake in the oven on 400 for about 20-30m. They should be soft and aromatic.cpb4
  2. Melt butter and add ingredients. Stir to combine.
  3. Debone your chicken thighs and cut into 1-2” pieces. I trimmed most of the fat but I allowed a few bits to remain. This absolutely contributed to the moistness of the burger without any added moisture. Add to food processor and pulse until smooth. (IF you are using pre-ground chicken, skip to next step.)cpbcpb3
  4. Transfer meat to a bowl, add ingredients up to and including crushed red pepper. Mix well with a spatula, or your best tool- your hands. You do not want overmix; you just want to mix until the spices are well combined.
  5. Form your meat into decent sized patties. I was able to make six that were nearly ½” thick.cpb5
  6. Heat a heavy bottomed skillet with a neutral oil (if you are unsure about your seasoning, this is the time to add a small bit of meat and cook it through. Taste it and adjust your seasoning if you feel it is necessary.)
  7. Sear three burgers at a time, make sure to get some good color on each side.cpb11
  8. Cook your burgers for 4 minutes on each side.
  9. Remove the first batch and repeat with the remaining.
  10. Remove the second batch and drain any oil.
  11. Turn the heat down to prevent a lot of splatter and add your tomato sauce. (If you’re using canned crushed, make sure you season it up some.)
  12. Bring the sauce to boil then reduce to a simmer.
  13. Your garlic should be ready by now, if not, give it a few minutes. Remove from oven, allow to cool. The garlic should pop right out of it’s skin. Mash it up with the side of your knife and add to your butter mixture.cpb9
  14. Cut your buns in half and spread the butter mixture onto them.cpb10
  15. Add the burgers to sauce. Flip the burgers over a few times to coat, spoon some sauce on top and put a lid on. Allow to simmer for a couple of minutes. Remember; the burgers are mostly cooked through.cpb12
  16. Turn on your broiler; Put your buttery buns under the broiler until just golden brown. Keep your eye on them so they do not burn.
  17. After about 2-3 minutes, place the slices of mozzarella onto the burgers in the pan. Place the lid on the pan and allow the steam to melt the mozzarella.cpb13cpb14
  18. Put the burgers on the buttery buns. Add some zucchini fries as a side. Please, go prosper!

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Note: You can freeze the formed patties! Separate them with parchment, wrap with plastic wrap and stick them in a freezer bag. They will be ready to go next time you are craving burgers!

 

 

© 2017 by Alexa Mason. All Rights Reserved

Crispy Baked Zucchini Fries

I wanted a really yummy side for this meal that I’ve been daydreaming about for a week (post coming soon). I wanted something crunchy, but after the holiday, I couldn’t bear the thought of something heavy or deep-fried.

 

Enter crispy, baked zucchini fries. Now, before you raise and eyebrow- these were so delicious I haven’t stopped talking about them. However much you plan to make? Double that. Freeze what’s leftover and thank me later. I bet you you’ll love them and I bet you’ll use these techniques on whatever veggies you have laying around (string beans, peppers- hello!)

 

You want to season the fries generously. You will be doing the three-stop dredge (flour, egg, panko). Instead of frying these, we will line them on a baking rack on top of a cookie sheet and bake them on high heat until crispy and golden brown.

 

These taste so good you will forget that they are good for you! Low-carb, baked vegetables.

 

Insert heart-eye emoji.

Throw in the pig emoji too.


Ingredients:

(This recipe can easily be scaled up or down, there are very few precise ingredients here. This is just what I did for dinner tonight.)

 

1 large green zucchini

1 large yellow zucchini

Flour

Egg

Panko

Salt

Pepper

Garlic powder

Paprika

Cooking spray or olive oil


  1. Pre-heat your oven to 425.
  1. Cut the ends off of your zucchini.
  2. Cut the zucchini in half.
  3. Slice them length wise into about four slices ¼” to ½” thick.zucfrieszuchfries2
  4. Slice these into about 3-4 “fries”.
  5. Place your “fries” into a container and season them generally.
  6. Allow them to rest as you continue to prep your dredging station. Flour, panko and egg are not measured. I eyeball it. But always, ALWAYS use less than you think you will need. You can always add more if you need it. However, if you use too much you’re not pouring that flour back or that panko back into the containers. That’s gotta go in the trash. I try to minimize waste where I can. Use less, you can always add more-rule of thumb. Note: Liquid will likely accumulate in the zucchini container due to the salt; if so, simply drain the liquid.zucfries3
  1. A few at a time, place the “fries” into the flour and coat evenly.
  2. Then place them in the egg and coat evenly.
  3. Toss them in the panko and coat evenly. Press the panko gently into the “fries”.
  1. Place them on the baking rack until you are ready to go.zuchfries4
  2. (Note: if you do a large amount, these can be frozen (and kept frozen) until you are ready to use them. If you are baking these from the freezer, simply follow the remaining steps. Do not thaw.)
  1. Before baking, spray generously with cooking spray or drizzle with olive oil. Optional: sprinkle with sea salt or coarse kosher salt.zuchfries5-copy
  1. Place the baking rack on top of a cookie sheet and bake for about 20 minutes or until crispy and golden brown.zuchfries6zuchfries7zuchfries8

These are best fresh, piping hot from the oven.

© 2017 by Alexa Mason. All Rights Reserved

 

Basil Pesto and Artichoke Pasta Salad

One of my favorite things in the world is pasta. It’s versatile, it can stretch, you can eat it hot or cold. Give me a noodle and some cheese and I’ll be a happy girl.

 

I decided to whip up a quick pasta salad for my guests. This is a very fresh, light salad. It calls for a homemade basil pesto as the dressing. It is so easy but it seems super fancy. It’s a dump and go recipe; it does not require a lot of labor or preparation. You can make it in advance and whip it out before your guests arrive.

This can be eaten alone or as a side.

 

 

Ingredients:

One box of farfalle, rotini or cavatappi

1 can of artichoke quarter, rinsed and drained

1 bunch of basil

1-2 tsp of lemon zest

5-6 cloves of garlic

1 cup of grape tomatoes

3 tbsp olive oil

½ tsp kosher salt

¼ tsp black pepper

½ c romano cheese

¼ c parmesan cheese

Optional: 1 cup of fresh mozzarella, cubed


  1. Cook pasta according to box directions, drain.
  2. In the bowl of a food processor, combine basil (reserve 4-5 leaves for garnish), lemon zest, garlic and olive oil. Pulse until smooth. Add more oil if needed.pesto
  3. Roughly chop the artichokepesto2
  4. In a large bowl, combine the basil mixture, the pasta, the artichoke and the cheese.pesto3pesto4pesto5
  5. Top with parm and julienned basil.

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Super yummy warm, room temperature or cold.

 

© 2016 by Alexa Mason. All Rights Reserved

Homemade Mini-Monkey Bread

Tis the season for coming together and eating everything that you really shouldn’t. And that includes yummy, homemade baked goods. This weekend we hosted a holiday gathering and I decided to whip up some yummy mini-monkey bread! This is not a last-minute recipe; you have to plan accordingly to allow for enough time for the dough to proof. Be mindful that you want to allow the dough to proof a minimum of eight hours.

 

Little hands really enjoy rolling out the balls so call them in to be sous chefs!

 

Ingredients

 

Dough

1 package of yeast

1/4 cup warm water

1 and 1/4 cups warm milk

1/3 cup unsalted butter, melted

1/4 cup white sugar

2 large eggs

1 teaspoon salt

5 cups all-purpose flour

 

Sauce

3/4 cup unsalted butter

1 cup white sugar

1 tbsp ground cinnamon

2/3 cup packed light brown sugar

1 teaspoon vanilla extract

 

Glaze

1 Cup powdered sugar

3 tbsp milk

1/2 tsp vanilla extract


  1. In the bottom of your bowl, dissolve yeast in warm water. Stir and allow it to rest for a few minutes. It will be fragrant and a bit frothy.
  2. Slowly add the milk, cooled melted butter, sugar, salt, and eggs one at a time. Slowly incorporate 3 cups of flour.
  3. Using the dough hook, beat on medium for a few minutes. Slowly add remaining dough until the dough forms a firm bowl.monkeymonkey2
  4. Put the dough onto a floured surface. You want to knead until it just smooth and elastic. Be careful not to over knead the dough. The dough is ready for proofing when you poke it and it springs back to you.
  5. Turn the dough out into a greased bowl, toss to coat and cover with plastic wrap.
  6. Refrigerate the dough for at least 8 hours or overnight.monkey3monkey13
  7. Remove your dough from the fridge, punch it down carefully. Allow the dough to rest.
  8. Set up your coating station. Melt ½ c of the butter in a small bowl and in another bowl you want to combine sugar and cinnamon.
  9. Spray your muffin pan with cooking spray (alternatively, you can do this in a bundt pan, but this recipe is generally for mini monkey breads).
  10. Pull apart pieces and roll into balls about the size of a peppermint ball. You’ll want to fit 3-4 balls in the muffin wells.monkey4
  11. Dip each ball into the butter, gently shake off excess butter. Then roll in the cinnamon sugar, shake off excess. Then pop your balls into the muffin well.monkey5
  12. After filling the wells, allow the muffins to rest while you make the sauce.
  13. Preheat oven to 350F.
  14. On the stove, melt 1/4 cup of butter and whisk in the brown sugar and vanilla until it is well combined.
  15. Pour the mixture over the dough balls.monkey7monkey6
  16. Bake for about 30 minutes or until the top is golden. (Cover loosely with foil if the top browns too quickly)monkey8monkey11monkey9monkey10
  17. Allow to cool before carefully removing and placing onto a large serving plate.
  18. Optional: Whisk all of the glaze ingredients together and pour it over the bread.

Store in an air-tight container in the fridge. Will keep for a few days.

© 2016 by Alexa Mason. All Rights Reserved